2013 Fiscal Year Final Research Report
Existence mechanism of the high-temperature water-in-oil emulsion was examined
| Project/Area Number |
23658117
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | Hiroshima University |
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Principal Investigator |
HAGURA Yoshio 広島大学, 生物圏科学研究科, 教授 (50237913)
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| Project Period (FY) |
2011 – 2013
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| Keywords | 高温油中水 / エマルション / 高温安定性 / 粒子径 |
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| Research Abstract |
The high-temperature water-in-oil emulsion existed as micro size emulsion, and water particles (water phase) maintained the comparatively high stability in high temperature oil. Diminution rate of the water particles in high temperature oil increased with rising oil temperature. It was revealed that the water particles in frying oil (the high-temperature water-in-oil emulsion) could be removed effectively by maintaining the frying oil at a high temperature.
The Laplace pressure of water particle increases, when the particle size of the emulsion is decreased. In this study, a method to stabilize emulsion by increasing the pressure resistance of the water particle in high temperature oil was examined. As a result, it has been found that water particle stability in high temperature oil increases with decreasing the particle diameter.
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